Shrimp Baked With Feta, Ouzo And Cognac

Recipe Ingredients

28 oz	795g	Canned tomatoes
6 tablespoons	90ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Garlic clove - finely minced
1/4 teaspoon	1.3ml	Sugar
		Salt and pepper to taste
2 tablespoons	30ml	Butter
2 lbs	908g / 32oz	Deveined shrimp
3 tablespoons	45ml	Ouzo
3 tablespoons	45ml	Metaxa 'cognac'
1/4 lb	113g / 4oz	Feta cheese
2 tablespoons	30ml	Fresh - chopped parsley

Recipe Instructions

Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until sauce is thickened.

Heat butter and 2 tablespoons oil in large, heavy skillet. Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.)

Bake in 425F oven 10 minutes or until well-heated and feta has melted. Serve with crusty bread and a salad. Freezes well. Defrost when ready to use. Bake, covered, at 400F 10-15 minutes.

Source:
"Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7

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